Cooking meat ‘may be dementia risk’

Browning meat in the oven, grill or frying pan produces chemicals which may increase the risk of developing dementia, US researchers suggest.

This according to a BBC health report.

Advanced glycation end (AGE) products have been linked to diseases such as type-2 diabetes. Mice fed a high-AGEs diet had a build-up of dangerous proteins in the brain and impaired cognitive function. Experts said the results were “compelling” but did not provide “definitive answers”. AGEs are formed when proteins or fats react with sugar. This can happen naturally and during the cooking process. Researchers at the Icahn school of medicine at Mount Sinai, in New York, tested the effect of AGEs on mice and people.